You have try this recipe if you want an appetizer or a side dish with attitude. The fragrance of the spices combined with the moist chicken is a marriage made in heaven!
In this recipe, I have used chicken drummettes, the upper part of a chicken’s wing, which resemble a small drumstick. You can also use chicken wings or drumsticks.
Somali cooks will generally vary the spices they use, but I particularly like the combination of spices that I have used. It results in a tasty dish that doesn’t stay on the plate for long in my house! Serve with a salad.
Digaag Duban (Spicy Baked Chicken)
1 kg chicken drummettes
½ teaspoon ground black pepper
Juice of one lemon
½ teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon chilli powder (optional)
A few strands of saffron
Salt to taste
3 tablespoons olive oil
1.Wash the chicken drummettes thoroughly and dry with a paper towel
2.Prick the chicken with a sharp knife. This allows the marinade to soak in nicely.
3.Mix all the dry ingredients and lemon juice with the olive oil
4.Marinate the chicken in the mixture for at least 30 minutes. Marinate overnight if you have the time.
5.Place the chicken on a baking tray lined with aluminium foil and bake in a medium oven for 25-35 minutes or until well browned. The cooking time depends on the size of your chicken drummettes.